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Beef Pastrami Recipe

Beef Pastrami

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on September 09, 2012

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    This is not like the pastrami I used to eat and love in Austin but it has a taste all it's own. Now that I've had a couple of Reuben paninis, I think it might even be better. This is beyond tender.

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  • on October 05, 2011

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    I have not finished this dish but I have two thoughts on preventing the slimy meat or off odor. First of all, this recipe fails to describe two problems boiling the water cures and that is bacteria in the water and preventing possible botulism from the fresh garlic. Immediately add the dry ingredients/garlic after the water boils and the salt/sugar dissolves. It is ok that it is taken off the heat a allowed to steep. The second is preparation of the curing container, it should be washed in soapy water with 1/4 tsp of bleach added, rinsed well, and air dried. I wished a had just picked up the extra big ziplock bag to eliminate this step. Food grade (throwaway gloves should be used if you are turning by hand. I'll let you know how this turns out.

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  • on September 21, 2011

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    My husband loves pastrami and decided to try this recipe, it's still in the smoker as we speak. Although, I am worried because when I pulled the meat out of the brine (3 weeks later it was rather "slimy". I went ahead and put it in the smoker anyway. I checked it a few minutes ago and cut a tiny piece from the end tip and the meat was slightly sour to my taste. Does this mean it went bad in the fridge? Was that the cause of the sliminess? I have yet to boil it stove top for another 30 minutes, hopefully that washes/ boils away the sour-like taste. Fingers crossed, but overall it's looking good and the house smells like pastrami already... 3.5 hours in!

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  • on August 20, 2011

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    i haven't try this recipe yet, but for sure i would truly love it. the best is, NO HARMFUL PRESERVATIVES.

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  • on August 12, 2011

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    my understanding is that this should be brined and smoked, not cooked? Isn't an internal temp of 165-175 too much??

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  • on May 03, 2010

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    You need coriander seeds with the black peppercorns to get the true pastrami flavor.

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  • on February 25, 2010

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    This recipe is exactly like the Beef Pastrami recipe of Emeril's that is down further on the list except that it doesn't include the step after smoking where you boil the pastrami for two hours on the stove. I'm not surprised that some of the reviewers said that the pastrami was dry! If you follow the other recipe with the boiling after the smoking, you will get a nice tender juicy piece of meat! It's wonderful!!

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  • on September 23, 2009

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    I followed this recipe to the letter!, and Pastrami it is NOT! ! ! It tastes like cooked beef with a pastrami FLAVOR from the seasonings, NOT at ALL like the pastrami you get from the Deli! IT IS HORRIBLE ! ! !

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  • on September 20, 2009

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    I followed this recipe perfectly. We started with a 4 lb first cut with a nice layer of fat on top. But the end product was hardly edible - very, very salty.

    We had to guess whether to cold smoke or hot smoke -- ended up keeping the heat between 180 and 200 degrees -- until internal temperature of the meat reached 165 degrees. We also guessed about type of wood to use, and decided on hickory chunks.

    We live in Tucson now and was salivating over our very missed NY pastrami. What a disappointment. Wonder what others did that rated this 4 and 5 stars?

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  • on July 14, 2009

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    Is the brine suppose to get thick and slimy?
    This smells great, but frankly it looks like a camel sneezed in my refrigerator.

    If I'm brewing something we shouldn't consume, I'd like to know about it.

    It only turned soupy in the last couple of days.

    Thanks in advance.

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